|
 |
* Exported from MasterCook *
Greek Potato Stew - Veggie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds potatoes -- peeled and cubed
1/3 cup olive oil
2 garlic cloves -- minced
3/4 cup whole pitted kalamata olives
1 1/3 cups chopped tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
In a large sauté pan, heat the oil over medium heat. Add the potatoes and
stir. Stir in the garlic. Add the olives and cook and stir for several
minutes. Stir in the tomatoes and oregano.
Reduce heat, cover and simmer for 30 minutes or until potatoes are tender.
Season to taste with salt and pepper.
Makes 6 servings.
Source : Diane for chetday.com. Formatted by Chupa Babi in MC: 10.16.06
ChupaNote : I added one large onion, minced; capers; replaced the dried
oregano with a handful of fresh minced parsley and mint; 1 large green
pepper minced; all added in the last 10 minutes so there's still some crunch,
contrast and texture as well as fibre. Sprinkle with feta cheese for
protein. Serve on whole wheat orzo for a pasta dinner. And don't forget to
add some red pepper flakes to the oil at the very beginning!!!! In Greece,
this is frequently made with green beans or okra (bomya).
Contributed to the FareShare Gazette by Chupa; 11 December 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 266 Calories; 12g Fat (40.6% calories
from fat); 4g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
15mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Guinness Pot Roast
Recipe By : Cuisine Magazine and Art Guyer
Serving Size : 10 Preparation Time :0:00
Categories : Volume 9-12 Dec 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasts:
5 pounds beef roast -- or venison roast
or combination
salt and pepper -- to taste
4 tablespoons olive oil
Vegetables and Seasonings:
2 cups shiitake mushrooms -- stemmed and cut in half
2 cups sweet onion -- chopped
2 cups carrots -- peeled and diced
1/4 cup garlic -- thinly sliced
1 teaspoon red pepper flakes
2 bay leaves
1 small can tomato paste
1 cup pretzels -- finely ground
Braising Sauce:
2 cans Guinness -- or other dark beer
[I used 14.9-ounce cans of Guinness Draft]
2 cans beef broth
1 cup red wine
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
Serving Vegetables:
5 medium carrot -- peeled and chunked
2 1/2 pounds white potatoes -- peeled and chunked
1 large sweet onion -- quartered
If using venison, mix 1/2 cup vinegar and water. Soak venison in mixture
for 2 hours, then rinse and dry before browning.
Choose inexpensive cuts of beef for this recipe, such as Chuck or Arm
Roasts. Trim off any excess fat from the outside of the roasts. Bring the
meat to room temperature, dry it off with paper towels so it will brown
well and season with salt and pepper.
Preheat oven to 325F.
Heat oil over medium-high in an oven-proof Dutch oven. Sear roasts on both
sides until nicely browned on both sides. Once meat makes contact with hot
pan, do not move around for about 4 minutes so it gets a rich brown color.
When nicely seared, remove meat to a platter.
Add the vegetables and seasonings (excluding tomato paste and pretzels) to
the Dutch oven and sweat for about 5 minutes. Add the tomato paste and cook
for another 2 minutes. Stir it constantly so it does not burn.
Stir in the ground pretzels until the vegetables are nicely coated. The
pretzels serve as a thickener instead of using flour in the sauce.
Now deglaze the pan with the Guiness, scraping the bottom of the pan to get
all of the brown bits clinging there. Stir in the broth, wine, mustard and
Worcestershire. Return the meat to the pan and bring the liquid in the pot
to a simmer. Cover and transfer it to the preheated oven. Braise the meat
for 2 hours. After that period, remove the pot and carefully turn the meat
over.
Add the serving vegetables, cover and return to the oven for another 45
minutes or until the vegetables are done to your satisfaction and the meat
is fork tender.
To serve, remove meat and vegetables to a large serving dish. On the top of
the stove, bring sauce to a simmer, skimming off fat. Spoon some of the
sauce over the roast and serve any remaining sauce on the side.
Description:
"This recipe uses a hassle-free technique, braising, which is a moist-heat
cooking method. The Guinness and pretzels in this recipe seem to add a
great deal of richness. It takes a couple of hours to cook this dish, but
it is well worth it."
Source : "Basic Recipe from Cuisine Magazine, Adapted by Art Guyer"
S(Formatted in MC By): "Art Guyer"
NOTES : This came out very nicely. The meat (I used a combination of a
chuck roast, a small arm roast and a venison roast) was very tender and
tasty and the sauce was a wonderful rich, brown gravy that was great with
the potatoes and carrots.
Contributed to the FareShare Gazette by Art; 21 December 2006.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 912 Calories; 43g Fat (41.7% calories
from fat); 48g Protein; 85g Carbohydrate; 11g Dietary Fiber; 131mg Cholesterol;
1029mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable;
5 Fat; 0 Other Carbohydrates.
|
|
